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Sicilian Rolled Sardines

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Joanne Cooke, Level 1
Joanne Cooke
To give the dish it's true Sicilian name "Sarde a beccafico" is a savoury and sweet fish dish that can trace its origins all the way to the start of the second millenium. The freshest sardines are stuffed with a moreish mixture of breadcrumbs, sweet raisins and freshened with a blend of spices that balance off the saltiness of the fish and make this dish an attractive party piece. Join Joanne Cooke in this Grokker Premium video as she shows you the simple steps to recreate this dish in your own home and be sure to check out more of her Sicilian seafood collection.

Cooking Recipe

Servings: 2
Cook Time: 15 minutes
Prep Time: 15 minutes
Ready In: 30 minutes

2 pounds fresh sardines
1 cup fresh breadcrumbs
1/3 cup pine nuts
1/3 cup raisins (set in water)
2 tbsp capers (optional)
parsley, chopped
zest of 1 lemon and 1 orange
1 tbsp sugar
fresh bay leaves

1. Preheat oven to 350°F (180°C) (gas mark 4)

2. Scale, gut and clean the sardines. Remove the backbone but do not cut them in half. Your fishmonger can do all of this for you.

3. Over a low flame, brown the breadcrumbs in 2 tbsp of oil. When golden remove from the heat and mix in the pine nuts, raisins, parsley, capers and zests. Taste for salt and pepper needed and moisten with oil if the mixture is dry.

4. Place a spoonful of mixture in the centre of each sardine. Roll the sardine by starting with the edge opposite to the tail. Place the sardines in a baking dish with the tails sticking up. Place a bay leaf between each if you wish. Zest some orange and mix the citrus juices, white wine, with sugar and pour over the sardines. Bake 10-15 minutes. Serve hot or cold

Sicilian Rolled Sardines


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